Description
These Strawberry Protein Crepes are a delicious, plant-based twist on classic French crepes, made with vegan protein powder, sparkling water for lightness, and coconut oil for richness. Perfect for a wholesome breakfast, they come together quickly and pair perfectly with fresh strawberries and creamy vanilla coconut yogurt.
Ingredients
For the Crepe Batter
- 1/4 cup vegan protein powder
- 1 cup sparkling water or regular water, divided
- 1 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1 cup almond milk
- 2 tablespoons coconut oil, melted, plus more for frying
For Serving
- Strawberries, sliced
- Vanilla coconut yogurt
Instructions
- Dissolve the Protein Powder: In a small bowl, combine the vegan protein powder and 1/4 cup of the sparkling water. Whisk thoroughly until the protein powder has completely dissolved and the mixture is smooth.
- Combine Dry and Wet Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and granulated sugar. Pour in the protein powder mixture, the remaining 3/4 cup sparkling water, almond milk, and melted coconut oil. Whisk all ingredients together until smooth and fully combined, ensuring there are no lumps for the best crepe texture.
- Prepare the Pan and Cook the Crepes: Heat a small amount of coconut oil over medium heat in a nonstick skillet. Pour about 1/3 cup of the batter onto the pan. Immediately lift and gently tilt the pan, swirling the batter to form a thin, even circle.
- Cook and Flip: Allow the crepe to cook until the center is set, about 2 minutes. Use a spatula to loosen and carefully flip the crepe. Cook for about 30 more seconds, until bubbles form and the bottom is lightly golden.
- Repeat and Serve: Remove the crepe from the pan and repeat the process with the remaining batter, adding more coconut oil to the pan as needed. Serve the crepes warm, topped with fresh strawberries and a generous dollop of vanilla coconut yogurt.
Notes
- If your batter seems too thick, add a splash more almond milk or water until you reach a thin, pourable consistency.
- For an extra protein boost, add a small amount of protein powder to your coconut yogurt.
- Use a good nonstick pan for effortless flipping and perfect crepes every time.
- The crepes are best enjoyed fresh but can be kept covered in the fridge for up to 2 days and reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving (about 2 crepes with toppings)
- Calories: 230
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
